Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 4 oz Spanish chorizo, hard cured and sliced (or substitute linguica)
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 Tbsp smoked paprika (Pimentón)
  • 1/2 tsp saffron threads
  • 1 cup short-grain rice (such as Bomba or Arborio)
  • 3 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken thighs heavily with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken, skin-side down, until deeply golden and crispy (5-7 minutes). Remove chicken and set aside.
  2. Add sliced chorizo to the pot and cook for 3-4 minutes until fat renders. Add diced onion and bell pepper. Reduce heat to medium-low and sauté for 8-10 minutes until vegetables are completely soft and translucent. Add minced garlic, smoked paprika, saffron, and remaining salt/pepper; cook for 1 minute until fragrant.
  3. Stir in the drained diced tomatoes and short-grain rice. Cook, stirring constantly for 2 minutes to toast the rice and coat it in the rendered fat and spices. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the liquid to a rapid simmer.
  4. Return the seared chicken thighs (skin-side up) to the pot, nestling them into the rice mixture. Cover the pot, reduce heat immediately to low, and cook for 15-18 minutes, or until the rice is tender and most liquid is absorbed.
  5. Remove the pot from the heat and let it rest, covered, for 5 minutes. (Optional: Crank heat to high for the final minute of cooking, listening for the sizzle, to encourage 'socarrat' or crispy bottom rice). Garnish generously with fresh chopped parsley before serving.